Go Back
+ servings
An ornate plate of burrata salad with flowers, tomatoes, blackberries and meat roses.
Print Recipe
5 from 3 votes

Burrata Salad with Balsamic Glaze

This burrata salad with balsamic glaze includes pretty prosciutto roses, shaved asparagus, cherry tomatoes, ripe blackberries and arugula. A perfect side dish for Mother’s day or any pretty, Spring party!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salad
Cuisine: International
Diet: Gluten Free
Servings: 4 servings
Calories: 116kcal

Equipment

  • 1 saucepan
  • 1 cutting board & sharp knife
  • 1 apple peeler
  • 1 kitchen scissors
  • 1 mixing bowl & spoon
  • 1 plate or serving bowl

Ingredients

  • 2 burrata
  • ½ cup white balsamic vinegar - and 2. tbsp. for mixing in salad
  • ½ cup cherry tomatoes
  • 6 asparagus
  • 3 oz. arugula - about 4-5 cups
  • 6 slices prosciutto
  • 10 blackberries
  • 1 tbsp. Pepitas
  • olive oil - a drizzle

Instructions

  • Pour ½ cup white balsamic vinegar into a saucepan. Simmer on medium-low for 12-15 minutes. Swirl from time to time. You’ll know it’s done when it starts to bubble up into what looks like fluffy bubbles. As soon as you see those bubbles, turn off the heat. Pour into a container and allow it to sit at room temperature for at least 5 minutes, or until you’re finished assembling your salad.
  • While you’re balsamic simmers, slice ½ cup cherry tomatoes. Set aside.
  • Slice the spears off of 4-6 asparagus. Use an apple peeler to shave stalks, starting at the bottom and shaving to the ends. Set shavings aside. You can either discard the spears, or add them to the salad later.
  • In a mixing bowl, stir 3 oz. arugula (about 4-5 cups) with a small drizzle of olive oil and 2 tbsp. white balsamic vinegar. Set on a plate or in a bowl. Place 2 burrata in the center.
  • Roll asparagus shavings into coils and place them around the burrata in the salad.
  • To make prosciutto roses, use kitchen scissors to cut 3-6 slices of prosciutto in half. Fold a slice in half, and roll into a rose. Place prosciutto roses around burrata and asparagus coils.
  • Add tomatoes and blackberries. Sprinkle salad with 1 tbsp. pepitas and drizzle salad with balsamic glaze.

Notes

Keep your eye on that balsamic vinegar after about 10 minutes of simmering/reducing. It can start to bubble pretty quickly, and that’s when you know it’s done.
The smell of reducing balsamic vinegar tends to be a bit strong. If you’re serving this salad at a party, I suggest making it a day ahead, so the balsamic smell has time to fade from your kitchen. 
When placing the burrata on the plate with arugula, it looks pretty to break it open a tiny bit, so you can see that delicious, creamy center.
You can refrigerate glaze in a sealed container for up to 2 weeks.
 

Nutrition

Serving: 4servings | Calories: 116kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 95mg | Potassium: 265mg | Fiber: 1g | Sugar: 6g | Vitamin A: 796IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg